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This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.

This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

This Sunday sauce yields twice what you'll need, but it freezes beautifully; bank the extra and cash it in on another night.

In this classic dish, native to the Yucatàn peninsula, warm corn tortillas are dunked into a pumpkin seed salsa, rolled up with crumbled hard-boiled eggs, and topped with a duo of sauces: more pumpkin seed and tomato salsa to boot.

To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

It's all about the paprika in this warming, saucy chicken dish.

This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin. Offer buttered peas and carrots with the goose, and pour a Pinot Noir. A pear tart would end the evening in style.

If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).